Saffron Buns Recipe




Saffron Buns Ingredients

1/4 cup water -- hot
1/4 tsp saffron threads -- crushed
1/2 cup 1% milk -- *note
1/4 cup sugar -- **note
2 tbsp margarine, imitation --
1 ***note
1 1/2 tsp salt
1 large egg
1 tbsp yeast -- +2 teaspoon
3 cup all-purpose flour --
1 unbleached
1 king arthur -- to 3 1/4
1 cups
1 topping:
1 large egg white -- beaten lightly
1 tsp water
1 pearl sugar

A Recipe for
Saffron Buns

 

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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This Recipe for Saffron Buns is one of thousands in the Recipes-to-go Bread Cookbook.


Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.



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This is a recipe for Saffron Buns from the recipe cookbook of Recipes-to-go (Bread)


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Saffron Buns

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Saffron Buns Directions

Combine the hot water and saffron, and let sit for 10 minutes to
soften the saffron. In a mixing bowl, beat together the saffron
water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour.
Add enough of the remaining flour to make a soft dough. Knead the
dough (for about 15 minutes by hand, 12 minutes in an electric mixer,
90 seconds in a food processor, or in your bread machine using the
dough cycle), then set it aside to rise till puffy (but not
necessarily doubled in bulk), about 2 hours. Punch the dough down,
and let it rest, covered, for 10 minutes. Divide the dough into 16
pieces, and shape each piece into a ball. Place the balls fairly
close together (but not touching) in a 12-inch deep -dish pizza pan
or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or
until they're puffy. Glaze the buns with the mixture of beaten egg
white and water, then sprinkle them heavily with pearl sugar. Bake
them in a preheated 375 degrees F oven for 20 minutes, or until
they're golden brown. ( watch them closely at the end; because of
their high sugar content, they tend to brown quickly.) Serve with
butter or Devon cream. Yield: 16 buns.

One bun =

Calories 114.8 Total Fat g 1.4 %cal from fat 10.7% Cholesterol mg 14
Carbs g 21.7 Sodium mg 229 Protein g 3.6

Recipe By : King Arthur

Date: Tue, 15 Oct 1996 14:23:58
~0700 (

Serves: 16

 

 

 

 

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